Go Back
pork tenderloin, fennel, pork tenderloin and fennel

Roast Pork Tenderloin with Fennel

An easy, one sheet pan dinner with lots of flavor
Course Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Diana


For the vegetables:

  • 1 fennel bulb green parts removed, cored and cut into 1/8ths
  • 1/2 large red onion cut into 1/8ths
  • 1 pear cored and cut into 1/8ths
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt

For the pork:

  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried mustard
  • 1-1/2 teaspoon kosher salt
  • 1-1/2 pound pork tenderloin


  1. Preheat the oven to 450F.
  2. Place the fennel, onion, and pear on a baking sheet. Drizzle with the vinegar and olive oil, and sprinkle with salt. Use your hands to toss, and then spread everything out evenly on the baking sheet. Bake for 15-20 minutes.
  3. Meanwhile, in a small bowl, combine the fenugreek, coriander, garlic powder, black pepper, mustard, and salt together.
  4. Generously coat the pork tenderloin all over with the spice mix.
  5. Remove the vegetables from the oven. Move them to the sides of the pan, and put the tenderloin in the middle.
  6. Bake until the internal temperature of the tenderloin reaches 145F, about 24 minutes. At that point, the veggies should be caramelized.
  7. Remove, and allow the pork to rest for 10 minutes. Slice and serve with the vegetables.